Cinnamon Toast Bites

I agree with some of the previous reviews - my first batch was ruined before I ever got them coated. I reduced both the temp and cooking time and watched them carefully. They were still a little too crunchy. We also thought they were too sweet. And, the took a long time to cook. All things considered, there are plenty of other good riffs on this french toast theme out there that are easier to put together

• Mbrogan6

• New York

• 12/26/2017

I’ve watched too many “Chopped” episodes to risk ignoring bread in the oven. I used Breadsmith’s French bread, cut the bread in the 1” cubes, and spread them on two parchment covered sheets. The oven temp was 300 for 30 minutes. There was no leftover sugar solution, as I made sure to incorporate every drop. I increased the oven temp to 350 and left them in for 15 minutes. Delicious.

• Anonymous

• Oconto, WI

• 12/18/2017

The secret to this recipe is to understand your bread. Some challah is sweeter than others and needs different temperatures. Taste you bread and if it's really sweet, go low and keep an eye on it. I made this with brioche (I know, I know) I toasted/dried it at 300 and then I made sure my syrup boiled before adding cinnamon and vanilla . Why? I wanted to make sure that I wasn't adding more liquid. After adding the bread to the syrup (mix right away! mix lots!) I cooked it off at 350 stirring every 3 min until a few pieces were crisp, but many were still soft. They will solidify on cooling. This recipe needs you to keep an eye on it. If you do, you'll be well rewarded.

• victoria_elinore

• 12/10/2017

Follow-up: some of the family thought they were a little too crunchy - like croutons- and they wanted them softer. We scarfed them all down anyway. But maybe next time I won't do the extra 5 mins of baking at the end.

• gpeep

• 12/9/2017

I made this and it was great! I was a little worried about burning it based on a previous review, so I turned to oven down to 325. It took about 30 minutes for my bread to dry- stirring every 10 mins. Then I poured the sauce over the bread in a bowl and stirred until all the sauce was absorbed. I turned the oven back up to 375 and put the bread back in and backed for 5 mins and stirred, then 10 mins and stirred and then 5 mins and took it out. It's great! But I think cooking times could vary depending on the dryness and size of bread chunks. you do need to keep an eye on it. But it's worth it!

• gpeep

• Draper, UT

• 12/9/2017

An absolute fail! I cut the recipe down to 1/4 to give it a test. The bread burnt within 10 minutes and my oven temp is accurate. Second time I dried the bread to a golden brown at 275 for 45 minutes. Made the syrup and tossed the bread with it and put it in the oven. it turned black within 5 minutes at 350. Don't waste your time and money.

• bugster2

• Lake Forest, CA

• 12/8/2017

Truly one of the most addictive things I've eaten this year.

• davidtamarkin

• New York, NY

• 12/7/2017

Garbage. I would have rated this 0 had that been an option.k

• nmik

• NN, VA

• 12/7/2017